Meatballs with Romesco Sauce

Name: Meatballs with Romesco Sauce
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10 portions
Ingredients: 1 red pepper; 1 tomato; ½ red onion; 2 garlic cloves; 50 g blanched almonds; 50 g olive oil; 1 slice bread, day old; 1 Tbsp sherry; 1 Tbsp red wine vinegar; ¼ tsp smoked paprika; 2 tsp dried chilli flakes; 2 pinches fine sea salt; 2 pinches ground black pepper; 500 g beef topside; 250 g chorizo; ½ red onion; 2 garlic cloves; 3 sprigs fresh flat-leaf parsley; 1 slice bread, day old; ¼ tsp ground nutmeg; ¼ tsp smoked paprika; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 1 large egg; 1 Tbsp olive oil

4.6 18 évaluations

Préparation 20min

Total 1h 40min

10 portions

Ingrédients

Romesco Sauce

red pepper deseeded and cut in quarters
1
tomato fresh, halved
1
red onion unpeeled
½
garlic cloves unpeeled
2
blanched almonds
50 g
olive oil
50 g
bread, day old torn in pieces
1 slice
sherry
1 Tbsp
red wine vinegar
1 Tbsp
smoked paprika
¼ tsp
dried chilli flakes
2 tsp
fine sea salt or to taste
2 pinches
ground black pepper or to taste
2 pinches

Meatballs

beef topside cut in pieces (3 cm) then placed in freezer for 20 minutes
500 g
500 g rump steak, cut in pieces (3 cm) then placed in freezer for 20 minutes
chorizo skin removed and cut in pieces
250 g
red onion (approx. 100 g), quartered
½
garlic cloves
2
fresh flat-leaf parsley leaves only
3 sprigs
bread, day old torn in pieces
1 slice
ground nutmeg
¼ tsp
smoked paprika
¼ tsp
fine sea salt
¼ tsp
ground black pepper
¼ tsp
large egg
1
olive oil for frying
1 Tbsp